Recipes

Garlicky Warm Bread Salad

Valentina P

Difficulty

•

Time 20"

Avocado Bread Mediterranean Salad Tomato Zucchini

Even in the dead of winter, a warm and colorful salad can be the ideal comfort food. This easy salad recipe begins by sautéing tomatoes and zucchini in ample garlic and olive oil. Crunchy toasted bread (rye is great here) joins the mix, soaking and softening in the delicious pan juices. The whole mix gets added to a bed of salad greens and creamy avocado for a lush salad that took only minutes to pull together.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 2-3 days

Shopping List

Salad

2 ounces arugula or spinach
1 large slice rye bread (or 2 small)
1 cup cherry tomatoes, quartered
1 small zucchini, quartered and sliced
1/2 avocado, diced
2 tablespoons extra-virgin olive oil
6 garlic cloves, chopped Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tahini (we use this one)
1 tablespoon water
salt and pepper, to taste

Instructions

Step 1: Toast the bread until crisp and chop into bite-sized pieces. Set aside.
Step 2: Stir together the dressing ingredients until smooth. Toss the salad greens in a small splash of the prepared dressing, until lightly dressed. Reserve the extra dressing for serving.
Step 3: Heat the olive oil in frying pan over medium-high heat. Add the garlic and cook for 20 to 30 seconds, stirring often. Add the zucchini and cook for 2 minutes. Add the quartered tomatoes and cook for 1 more minute. Finally, add in the chopped toasted bread pieces. Continue stirring until the bread absorbs the garlicky oil, about 1 minute.
Step 4: Combine the dressed salad greens, warm bread topping, and avocado. Serve immediately with additional dressing on the side.

Recipe Notes

Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.

Nutrition

Serves 3
Calories Per Serving: 292			DAILY VALUE %
Total Fat 26g	40%	Protein 5g	10%
Total Carbohydrate 15g	5%	Net Carbohydrate 10g
Fiber 5g	19%	Potassium 511mg	15%
Vitamin A	26%	Vitamin C	42%
Calcium	21%	Iron	8%

Nutritional information is for 1 serving, with all dressing included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

Even in the dead of winter, a warm and colorful salad can be the ideal comfort food. This easy salad recipe begins by sautéing tomatoes and zucchini in ample garlic and olive oil. Crunchy toasted grain-free bread joins the mix, soaking and softening in the delicious pan juices. The whole mix gets added to a bed of salad greens and creamy avocado for a lush salad that took only minutes to pull together.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 2-3 days

Shopping List

Salad

2 ounces arugula or spinach
1 large slice grain-free bread (like this recipe)
1 cup cherry tomatoes, quartered
1 small zucchini, quartered and sliced
1/2 avocado, diced
2 tablespoons extra-virgin olive oil
6 garlic cloves, chopped Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon water
salt and pepper, to taste

Instructions

Step 1: Toast the bread until crisp and chop into bite-sized pieces. Set aside.
Step 2: Stir together the dressing ingredients until smooth. Toss the salad greens in a small splash of the prepared dressing, until lightly dressed. Reserve the extra dressing for serving.
Step 3: Heat the olive oil in frying pan over medium-high heat. Add the garlic and cook for 20 to 30 seconds, stirring often. Add the zucchini and cook for 2 minutes. Add the quartered tomatoes and cook for 1 more minute. Finally, add in the chopped toasted bread pieces. Continue stirring until the bread absorbs the garlicky oil, about 1 minute.
Step 4: Combine the dressed salad greens, warm bread topping, and avocado. Serve immediately with additional dressing on the side.

Nutrition

Serves 3
Calories Per Serving: 325			DAILY VALUE %
Total Fat 30g	46%	Protein 7g	14%
Total Carbohydrate 11g	4%	Net Carbohydrate 7g
Fiber 4g	18%	Potassium 560mg	16%
Vitamin A	26%	Vitamin C	42%
Calcium	21%	Iron	8%

Nutritional information is for 1 serving, with all dressing included.

Nutritional Data Disclaimer

Even in the dead of winter, a warm and colorful salad can be the ideal comfort food. This easy salad recipe begins by sautéing tomatoes and zucchini in ample garlic and olive oil. Crunchy toasted grain-free bread joins the mix, soaking and softening in the delicious pan juices. The whole mix gets added to a bed of salad greens and creamy avocado for a lush salad that took only minutes to pull together.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 2-3 days

Shopping List

Salad

2 ounces arugula or spinach
1 large slice low-carb bread
1 cup cherry tomatoes, quartered
1 small zucchini, quartered and sliced
1/2 avocado, diced
2 tablespoons extra-virgin olive oil
6 garlic cloves, chopped Dressing
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon tahini
1 tablespoon water
salt and pepper, to taste

Instructions

Step 1: Toast the bread until crisp and chop into bite-sized pieces. Set aside.
Step 2: Stir together the dressing ingredients until smooth. Toss the salad greens in a small splash of the prepared dressing, until lightly dressed. Reserve the extra dressing for serving.
Step 3: Heat the olive oil in frying pan over medium-high heat. Add the garlic and cook for 20 to 30 seconds, stirring often. Add the zucchini and cook for 2 minutes. Add the quartered tomatoes and cook for 1 more minute. Finally, add in the chopped toasted bread pieces. Continue stirring until the bread absorbs the garlicky oil, about 1 minute.
Step 4: Combine the dressed salad greens, warm bread topping, and avocado. Serve immediately with additional dressing on the side.

Nutrition

Serves 3
Calories Per Serving: 325			DAILY VALUE %
Total Fat 30g	46%	Protein 7g	14%
Total Carbohydrate 11g	4%	Net Carbohydrate 7g
Fiber 4g	18%	Potassium 560mg	16%
Vitamin A	26%	Vitamin C	42%
Calcium	21%	Iron	8%

Nutritional information is for 1 serving, with all dressing included.

Nutritional Data Disclaimer

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet

Your photo has been archived.

No comments yet

Scale

Diet(s)

Your photo has been archived.

Unlock the good stuff.

100% Free.

Toggle every diet type
Bod recommendations
Save, review, and share

Already have a Bravabod account? Log in

What you should eat next

recipe

Grilled Zucchini and Avocado Salad

recipe

Rye and Hummus Toasts

recipe

Cassava Bread with Zucchini and Olives

Garlicky Warm Bread Salad

PT20M 2 ounces arugula or spinach 1 large slice rye bread (or 2 small) 1 cup cherry tomatoes, quartered 1 small zucchini, quartered and sliced 1/2 avocado, diced 2 tablespoons extra-virgin olive oil 6 garlic cloves, chopped 2 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1 tablespoon tahini (we use this one) 1 tablespoon water salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 3 Servings

Ingredients:

3 Servings

No Ratings